Critical Moments
- •Salting eggplants to remove bitterness and reduce oil absorption
- •Frying eggplants to deep golden (not pale)
- •Adding eggplants at the end to preserve texture
Bloom the saffron
Grind saffron threads with a pinch of sugar using a mortar and pestle. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Bloom the saffron
Grind saffron threads with a pinch of sugar using a mortar and pestle. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Prepare and salt the eggplants
Cut eggplants lengthwise into quarters (or halves if small), keeping stems attached for presentation. Alternatively, slice into 1cm thick rounds. Sprinkle generously with 1 tsp salt on all cut surfaces. Place in a colander over a bowl and let sit for 30 minutes.
Critical Step
Salting draws out moisture and bitterness, and—crucially—collapses the eggplant's spongy structure so it absorbs less oil during frying. Skipping this step results in greasy, bitter eggplant.
Common Mistakes
- •Not salting long enough (eggplant remains spongy)
- •Using globe eggplants without extra salting time
- •Not rinsing off salt (final dish too salty)
Prepare and salt the eggplants
Cut eggplants lengthwise into quarters (or halves if small), keeping stems attached for presentation. Alternatively, slice into 1cm thick rounds. Sprinkle generously with 1 tsp salt on all cut surfaces. Place in a colander over a bowl and let sit for 30 minutes.
Critical Step
Salting draws out moisture and bitterness, and—crucially—collapses the eggplant's spongy structure so it absorbs less oil during frying. Skipping this step results in greasy, bitter eggplant.
Common Mistakes
- •Not salting long enough (eggplant remains spongy)
- •Using globe eggplants without extra salting time
- •Not rinsing off salt (final dish too salty)
Caramelize the onions
Heat 60ml oil in a large heavy pot over medium-high heat. Add sliced onions and cook, stirring occasionally, until deeply golden and caramelized, about 12-15 minutes.
Caramelize the onions
Heat 60ml oil in a large heavy pot over medium-high heat. Add sliced onions and cook, stirring occasionally, until deeply golden and caramelized, about 12-15 minutes.
Add spices and brown the meat
Add turmeric and cinnamon (if using), stir for 30 seconds until fragrant. Increase heat to high, add meat cubes in a single layer, and brown well on at least two sides, about 6-8 minutes. Work in batches if needed to avoid crowding.
Add spices and brown the meat
Add turmeric and cinnamon (if using), stir for 30 seconds until fragrant. Increase heat to high, add meat cubes in a single layer, and brown well on at least two sides, about 6-8 minutes. Work in batches if needed to avoid crowding.
Build the tomato base
Reduce heat to medium. Add tomato paste and stir constantly for 2 minutes until darkened. Add grated tomatoes and cook for another 3 minutes, stirring frequently.
Critical Step
Cooking the tomato paste removes raw, tinny flavors and develops sweetness. This step builds the flavor foundation of the sauce.
Build the tomato base
Reduce heat to medium. Add tomato paste and stir constantly for 2 minutes until darkened. Add grated tomatoes and cook for another 3 minutes, stirring frequently.
Critical Step
Cooking the tomato paste removes raw, tinny flavors and develops sweetness. This step builds the flavor foundation of the sauce.
Add liquid and simmer
Add water or stock, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until meat is very tender and falls apart easily. Persian stews benefit from long, slow cooking.
Add liquid and simmer
Add water or stock, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until meat is very tender and falls apart easily. Persian stews benefit from long, slow cooking.
Rinse and dry the eggplants
Rinse salt off eggplant pieces under cold water. Squeeze gently to remove excess moisture, then pat very dry with paper towels or a clean kitchen towel. They must be completely dry before frying.
Critical Step
Wet eggplant dropped into hot oil causes dangerous splattering and prevents proper browning. Thorough drying is essential for safety and texture.
Rinse and dry the eggplants
Rinse salt off eggplant pieces under cold water. Squeeze gently to remove excess moisture, then pat very dry with paper towels or a clean kitchen towel. They must be completely dry before frying.
Critical Step
Wet eggplant dropped into hot oil causes dangerous splattering and prevents proper browning. Thorough drying is essential for safety and texture.
Fry the eggplants
Heat 120ml oil in a large skillet over medium-high heat until shimmering (about 180°C/350°F). Fry eggplant pieces in batches without crowding, turning once, until deep golden brown on both sides, about 3-4 minutes per side. Remove to a paper towel-lined plate.
Critical Step
Properly fried eggplant is the star of this dish. It should be deeply golden (not pale) with a slight crust that holds its shape in the stew while the interior becomes silky.
Common Mistakes
- •Oil not hot enough (eggplant absorbs too much oil, becomes greasy)
- •Oil too hot (burns outside, raw inside)
- •Crowding the pan (temperature drops, eggplant steams)
- •Flipping too often (crust doesn't form)
Fry the eggplants
Heat 120ml oil in a large skillet over medium-high heat until shimmering (about 180°C/350°F). Fry eggplant pieces in batches without crowding, turning once, until deep golden brown on both sides, about 3-4 minutes per side. Remove to a paper towel-lined plate.
Critical Step
Properly fried eggplant is the star of this dish. It should be deeply golden (not pale) with a slight crust that holds its shape in the stew while the interior becomes silky.
Common Mistakes
- •Oil not hot enough (eggplant absorbs too much oil, becomes greasy)
- •Oil too hot (burns outside, raw inside)
- •Crowding the pan (temperature drops, eggplant steams)
- •Flipping too often (crust doesn't form)
Add verjuice and saffron to stew
Add verjuice (or lemon juice) and bloomed saffron to the stew. Stir gently and taste—adjust sourness with more verjuice or balance with a pinch of sugar if too tart.
Common Mistakes
- •Adding too much sour element at once (taste as you go)
- •Forgetting the saffron (loses signature golden color)
Add verjuice and saffron to stew
Add verjuice (or lemon juice) and bloomed saffron to the stew. Stir gently and taste—adjust sourness with more verjuice or balance with a pinch of sugar if too tart.
Common Mistakes
- •Adding too much sour element at once (taste as you go)
- •Forgetting the saffron (loses signature golden color)
Add eggplants to stew
Gently nestle the fried eggplant pieces into the stew, spooning some sauce over them. Try not to submerge completely—some should peek above the sauce. Cover and simmer for another 15-20 minutes to allow flavors to meld.
Critical Step
Adding eggplants at the end preserves their shape and texture. Adding too early causes them to disintegrate into the sauce.
Add eggplants to stew
Gently nestle the fried eggplant pieces into the stew, spooning some sauce over them. Try not to submerge completely—some should peek above the sauce. Cover and simmer for another 15-20 minutes to allow flavors to meld.
Critical Step
Adding eggplants at the end preserves their shape and texture. Adding too early causes them to disintegrate into the sauce.
Final seasoning and rest
Taste and adjust salt, pepper, and sour-sweet balance. Remove from heat and let rest covered for 10 minutes. The sauce will thicken slightly as it rests.
Final seasoning and rest
Taste and adjust salt, pepper, and sour-sweet balance. Remove from heat and let rest covered for 10 minutes. The sauce will thicken slightly as it rests.
Garnish and serve
Transfer carefully to a serving dish, arranging eggplant pieces attractively on top. If using sour grapes (ghooreh), scatter over the top. Serve immediately with chelow and tahdig.
Garnish and serve
Transfer carefully to a serving dish, arranging eggplant pieces attractively on top. If using sour grapes (ghooreh), scatter over the top. Serve immediately with chelow and tahdig.
Resting Required
10 min - Allows sauce to thicken and flavors to harmonize
